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#MealPrep Teriyaki Chicken Bowls

#MealPrep Teriyaki Chicken Bowls

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Ingredients 

  • 1.5 lbs. Chicken breasts, diced
  • 1. 5 Tbsps sesame oil, divided
  • 4 cups frozen stir fry veggies of choice
  • 2 cups cooked brown rice, or quinoa
  • 1 Tbsp sesame seeds, to garnish

For the Teriyaki Sauce: (makes 1 cup sauce)

  • 2 fresh garlic cloves, minced or pressed
  • 2 Tbsp fresh ginger, finely grated
  • 1.5 Tbsps raw honey
  • 1/3 cup coconut aminos
  • 1/2 cup broth, vegetable, or chicken
  • 1/2 Tbsp gluten free flour

Instructions 

  • In a small bowl whisk all sauce ingredients together: set aside.
  • Preheat 1 Tablespoon of the oil in a large non-stick skillet over medium-high heat. Add in chicken and cook for 4-5 minutes until almost cooked through.
  • Pour the homemade teriyaki sauce over and cook until sauce thickens and chicken is fully cooked; just a few more minutes.
  • Heat remaining oil in a separate large skillet over medium heat; cook frozen vegetables until just tender, 5 to 7 minutes.
  • Assemble the bowls with 1/2 cup cooked rice each, 1 cup of veggies then divide teriyaki chicken between the 4 bowls.
  • Garnish with sesame seeds and enjoy!
  • Refrigerate for 3-5 days or freeze for up to 2 months.
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